Kenmore 95649 Use, Care, Safety Manual page 9

TO START THINGS COOKING (cont.)
For best cooking results and energy efficient operation,
you should use metal pans that are flat on the bottom.
Match the size of the pan to the size of the cooking zone.
The pan should not extend over t he edge of the cooking
zone more than 1".
Note: A slight odor is normal when a new cooktop Is
used for the first time. It is caused by the heating of new
parts and insulating materials and will disappear in a
short time.
HOME CANNING TIPS
In surface cooking of foods other than canning, the use
of large-diameter pots (extending more than 1" beyond
edge of cooking zone) is not recommended. However,
when canning with water-bath or pressure canner,
large-diameter pots may be used. This is because
boiling water temperatures (even under pressure) are
not harmful to cooktop surfaces surrounding cooking
zones.
HOWEVER, DO NOT USE LARGE DIAMETER CAN-
NERS OR OTHER LARGE DIAMETER POTS FOR
FRYING OR BOILING FOODS OTHER THAN WATER.
Most syrup or sauce mixtures -- and all types of frying
--cook at temperatures much higher than boiling water.
Such temperatures could eventually harm cooktop sur-
faces surrounding cooking zones.
OBSERVE FOLLOWING POINTS IN
CANNING
1. Bring water to boll on HiGH heat, then after boiling
has begun, adjust heat to the lowest setting which
maintains the boil (saves energy and best uses
cooking zone).
2. Be sure canner fits over center of cooking zone. If
your range does not allow canner to be centered on
cooking zone, use smaller-diameter pots for good
canning results.
3. Flat-bottomed canners give best canning results. Be
sure bottom of canner is flat or slig ht indentation fits
snugly over cooking zone. Canners with flanged or
rippled bottoms (often found in enamelware) are not
recommended.
WOK COOKING
We recommend that you use only a flat-bottom wok.
They are available at your local retail store.
4. When canning, use recipes from reputable sources.
Reliable recipes are available from the manufacturer
of your canner; manufacturers of glass jars for can-
ning, such as Ball and Kerr; and the United States
Department of Agriculture Extension Service.
5. Remember, in following the recipes, that canning Is a
process that generates large amounts of steam. Be
carefulwhilecanningtoprevent burns from steamor heat.
NOTE" If your range is being operated on low power
(voltage), canning may take longer than expected, even
though directions have been carefully followed. The
process may be improved by:
(1) using a pressure canner, and
(2) beginning with hot tap water when heating
larger quantities of water. NEMTC61